Puff Pastry Apple-Apricot Tarts

I am a big BIG fan of holiday baking. I love sharing goodies with friends and family. It gives me a thrill to try new recipes, master old ones, and eat all the ones in between.

But on the big day? For Thanksgiving or Christmas dessert? Well, truthfully I’ve baked my little heart out at that point and can’t handle the thought of pie crust mastery or getting the pecan pie to taste like Mom’s. What I want is something easy that I can just make and toss in the oven and know it will turn out great. Because let’s face it – by the time I’ve stuffed myself with turkey or ham and stuffing and gravy and green bean casserole and rolls and other stuff I’m in no mood for baking.

Now that I’ve cleared the air on that though I have to say that I am SO excited about dessert this year. One because my parents are likely coming up for Christmas and that means I’ll get Mom’s pecan pie anyway, but two because I now have this tart in my arsenal of baking and will be using it all season.

And can we just say this: puff pastry is God-send. Like, straight from heaven. It takes out all the guesswork and the hard part of baking and always gives a great finished look. People will oooooh and aaaaaah and you’ll just smile and nod, because who doesn’t want to agree that they’re a baking goddess around the holidays.

I’ll take it!

PUFF PASTRY APPLE-APRICOT TARTS

2 sheets puff pastry, thawed in the refrigerator overnight

2 large Granny Smith apples (or pick your favorite apple, I just like how the Granny Smith holds up to the sweetness)

1/2 cup granulated sugar

4 tsp ground cinnamon

2/3 cup apricot preserves, warmed in the microwave for about 30-60 seconds until almost liquid

Preheat your oven to 400. Take each puff pastry sheet and cut in half, leaving 4 equal rectangles. Arrange on baking sheets lined with parchment paper or a Silpat. Take each apple and wash it, cut in half lengthwise, and core it. Then lay it cut-side-down and slice very thinly – about 1/4 inch to 1/8 inch slices. Layer half of each apple down the middle of each puff pastry sheet (so 1/2 and apple to each 1/2 of a puff pastry sheet), overlapping slightly. Sprinkle each puff pastry half with 1/8 cup of sugar, 1 tsp of ground cinnamon, and 1/6 of a cup of the apricot preserves. Bake in the oven for 8-12 minutes or until the puff pastry is golden brown and puffed. Serve hot, cold, or at room temperature…just make sure you serve it!

I’m telling you, the dessert situation was touch-and-go there for a bit with the pies. And as for pies? I’ll be making them – have no doubt about that. It just will be for no apparent reason in the middle of the week rather than on a big day filled with parades, stockings, holiday candles and excessive amounts of food!